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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Layered Vegetable Tamale Pie Recipe

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This recipe for Layered Vegetable Tamale Pie is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large onion, chopped
2 large bell peppers, chopped
2 jalapeno peppers, minced
6 garlic cloves, minced
1 tbsp cumin
1 tsp sea salt
black pepper, freshly ground
1 ½ tbsp Mexican oregano leaves
½ cup fresh cilantro, chopped
2 cans kidney beans, undrained
1 can corn
1 large (28 oz) can crushed or diced tomatoes
1 cup cornmeal
2 ½ cups water
1 cup milk
12 oz Cheddar, Monterey Jack cheeses, or Mexican cheese mixture
1 large avocado
Directions:
Directions:
Drain the liquid from the 2 cans of beans into a large pot. Saute the onion, garlic, bell pepper, and jalapeno pepper in the bean liquid for about 10 minutes. Season with cumin, oregano, salt, pepper, and cilantro leaves. Add the kidney beans, the corn, and tomatoes and cook until thickened.

In a medium saucepan cook the cornmeal with the water and milk. Stir constantly for about 4 minutes until thickened.

Layer vegetable mixture, cornmeal mixture, and cheese in a 2 quart baking dish. Repeat layers, topping with cheese. Bake at 350 for 25 minutes. Serve with avocado slices.
Personal Notes:
Personal Notes:
In honor and support of my wonderful friend Pat Leins in her fight against Multiple Sclerosis.

 

 

 

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